Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About
Fish is steamed by placing it in a tightly fitting perforated container over a pan containing boiling water or stock so that the steam produced by the boiling liquid envelopes the food. It is a quick and clean method of cooking that was, until quite recently, much maligned in the West as being fit only for invalids, but it is a method that is extensively used by the Chinese. Its main advantage over other methods is that it retains more of the natural flavour, moisture and nutrients of the food, needs nothing adding to enable it to be cooked, and is, therefore, better suited to those on calorie-conscious diets. Another advantage is that more than one food can be cooked in the container at the same time without any loss of individual flavour. It is important when steaming not to allow the boiling liquid to touch either the fish or the steaming basket, and to keep the liquid boiling continuously and not allow the pan to boil dry.